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超聲波處理對小麥胚芽球蛋白理化和功能性質(zhì)的影
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of Ultrasound Treatment on Physicochemical and Functional Properties of Wheat Germ Globulin
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    摘要:

    采用超聲波處理小麥胚芽球蛋白以提高其功能性質(zhì),。研究了超聲波處理對小麥胚芽球蛋白理化和功能性質(zhì)的影響,。結(jié)果表明：經(jīng)超聲波處理后，小麥胚芽球蛋白的巰基和二硫鍵含量,、紫外光譜和熒光光譜均發(fā)生了顯著的變化,。隨著超聲波功率的增加，小麥胚芽球蛋白的疏水性,、起泡性,、起泡穩(wěn)定性、乳化性和乳化穩(wěn)定性都降低,；當(dāng)超聲波功率大于900?W時,，由于小麥胚芽球蛋白重新伸展，疏水基團(tuán)暴露增多,，引起疏水性,、起泡性、起泡穩(wěn)定性,、乳化性和乳化穩(wěn)定性增加,。此外，超聲波功率對小麥胚芽球蛋白的溶解度有顯著影響,，隨著超聲波功率的增加其溶解度明顯增加,。因此，通過選擇適宜的超聲波功率水平能夠改善小麥胚芽球蛋白的理化和功能性質(zhì),。

    Abstract:

    In order to improve the functional properties of wheat germ globulin, the ultrasound treatment method is adopted. Effect of ultrasound treatment on physicochemical and functional properties of wheat germ globulin is studied. Results show that free sulfhydryl and disulfide bond contents, ultraviolet spectrum, and fluorescence spectra of wheat germ globulin are changed significantly after ultrasound treatment. The hydrophobicity, foaming capacity, foaming stability, emulsifying activity and emulsifying stability of wheat germ globulin decrease with the increase of ultrasonic power. When the ultrasonic power is more than 900W, the hydrophobicity, foaming capacity, foaming stability, emulsifying activity and emulsifying stability of wheat germ globulin are improved due to wheat germ globulin unfolding and exposed hydrophobic group increasing. Moreover, ultrasonic power has significant influence on the solubility of wheat germ globulin, which is gradually increased with the increase of ultrasonic power. Thus, ultrasound treatment could be used to modify the physicochemical and functional properties of wheat germ globulin by appropriate selection of ultrasonic power level. 

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賈俊強,馬海樂,趙偉睿,王振斌,何榮海,駱琳.超聲波處理對小麥胚芽球蛋白理化和功能性質(zhì)的影[J].農(nóng)業(yè)機(jī)械學(xué)報,2009,40(8):105-110. of Ultrasound Treatment on Physicochemical and Functional Properties of Wheat Germ Globulin[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(8):105-110.

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